Quick Overview

Edible Yellow Ginger Root (Zingiber officinale)
Edible Yellow Ginger Root adds flavor and zing to many delicious culinary dishes. Pickled ginger root is a staple when eating sushi. Ginger has long been used in herbal medicine for its digestive properties. Plant ginger in a large pot or fabric grow bag that gives it plenty of room to expand. Ginger grows up and out from the original rhizome. Place 4-5” of potting media with compost or other organic matter mixed into the bottom of the pot. Add the Ginger Root and cover with 1-2” of soil. Make sure the roots stay warm. Give lots of water and fertilizer during the growing season. Every 4-6 weeks, add 2-3” of soil on top of the growing ginger. This is similar to “hilling up” potatoes and will result in 8-12” of soil on top of the original rhizome. If you plant in an outdoor garden, put the ginger rhizome in a trcnch so soil can be hilled up during the summer growing season. During September to October, you’ll be able to harvest baby ginger that has a mild flavor without skin or fiber. This can be pickled, frozen, canned or candied. For a more robust flavor, allow the ginger to mature until late December or early January. (Those in northern climates can bring the plants inside.) Once the leaves begin to die back, stop watering and harvest your ginger roots. The ginger roots will have a thick skin and a hotter flavor. You’ll be able to enjoy delicious ginger root that you’ve grown in your own garden. We recommend 2 or 3 plants for a 14” pot.